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Camellia oil, also known as tea seed oil, tea tree oil, tea oil. It is obtained from the seeds of camellia oleifera abel tree. It is one of the oldest woody edible vegetable oils in my country. China is the country with the widest distribution of camellia plants in the world and is the largest oil tea production base in the world. It is mainly concentrated in Zhejiang, Jiangxi, Hunan and Guangxi provinces, with the largest number of Hunan. In addition, only Southeast Asia, Japan and other countries have a very small amount of distribution [1]. The main types of oil tea cultivated in my country are the following types, ordinary oil tea, accounting for about 98% of the total area of oil tea, followed by Zhejiang safflower oil tea distributed in Zhejiang Province, Nanshan tea in Guangdong Province, and safflower oil tea in Tengchong, Yunnan Province. Camellia oil refined from camellia seeds is light yellow in color, clear and transparent, and has a fragrant smell. It is a good edible oil. Due to its excellent quality and unique flavor, it has been widely popular in China for thousands of years. In foreign countries, in recent years, after analysis, it was found that the fatty acid components of tea oil are particularly similar to those of olive oil, the first choice of developed countries in Europe and the United States. The content of oleic acid and linoleic acid is more than 80%. Therefore, tea oil is increasingly valued and considered to be an oriental oil with important commercial value. Therefore, strengthening research on the nutritional composition of camellia oil and its health care effects is of great significance to the development of my country's edible health oil resources.
1. The composition and biochemical characteristics of camellia oil
1.1 Physical and chemical properties
Below is a comparison of the physical and chemical properties of camellia oil and olive oil
Relative density Refractive index Freezing point FA Freezing point Iodine value Saponification value Unsaponified
Type (25/4℃ ) (2O℃ ) (℃) (℃) (I2g/lOOg oil) (mgKOH/g oil) (%)
Camellia oil 0.910—0.192 1.467—1.469 -10—-5 20—22 83—89 193—196 Less than 1.0
Olive oil 0.918—0.919 1.464—1.473 -3—7 17—26 75—88 185—196 Less than 1.4
The physical and chemical properties of camellia oil are very similar to those of olive oil (see Table 1), except that olive oil has a unique yellow-green color and special flavor. Compared with olive oil, camellia oil has very little unsaponified content and is relatively easy to absorb and digest. In addition, camellia oil also contains biologically active substances not found in olive oil, such as camellia, camellia saponins, tea polyphenols, etc., among which camellia has a cardiac effect, camellia saponins have a thrombolysis effect, while tea polyphenols have a variety of effects such as lowering cholesterol and chemically preventing tumors.
1.2 Fatty acid composition
By analyzing the fatty acid composition of camellia oil and several edible oils, it can be found (see Table 2). It is very similar to the fatty acid composition of olive oil. It is mainly composed of unsaturated fatty acids such as oleic acid and linoleic acid, with a total content of about 90%. The saturated fatty acid content is generally around 10%, mainly composed of palmitic acid (7% to 9%) and stearic acid (1% to 3%). Compared with other edible oils, the monounsaturated fatty acids - oleic acid content of camellia oil and olive oil is the highest among all vegetable oils, and the content of other saturated fatty acids and polyunsaturated fatty acids is quite small. We know that higher saturated fatty acids in edible oils can easily cause hyperlipidemia and cardiovascular diseases, while the inconsistent ratio of omega-3 and omega-6 in polyunsaturated fatty acids will cause various diseases and sub-health in the human body [3]. From this point of view, camellia oil and olive oil have their unique ingredient advantages and are irreplaceable by other edible oils.
Below is a comparison of the fatty acid composition of several edible oils
Item Ingredients (%) Camellia oil Olive oil Peanut oil Rapeseed oil
Unsaturated fatty acids Oleic acid 78.3-83.3 70-85 41.2 15.8
Unsaturated fatty acid Linoleic acid 7.4 7 37.6 14.6
Unsaturated fatty acid Linolenic acid 0.4 0-0.1 —— 9.2
Saturated fatty acids Myristic acid 0.3 0.5 ———
Saturated fatty acids Palmitate 8.5 10 11.4 2.3
Saturated fatty acid Stearic acid 0.8 1-3 3 ——
Saturated fatty acids Arachidonic acid 0.6 0-1 0.6 ——
2. The health care effect of camellia oil
Many ancient medical books also recorded the dual functions of tea oil and medical treatment. Li Shizhen's "Compendium of Materia Medica": "Tea seeds are bitter, cold, fragrant and poisonous, mainly treat asthma, cough, and remove dirt..."; "Compendium of Agricultural Affairs" has records that tea oil can cure hemorrhoids and reduce dampness and heat; "Compendium of Materia Medica" says that tea oil can moisten the intestines, clear the stomach, detoxify and kill bacteria; "Nongxiju Dietary Recipe" contains "tea oil moistens dryness, clears heat, and savors the wind and promotes the leader"; "Suxiju Dietary Recipe" praises tea oil, "tea oil is suitable for daily use, steamed and eaten, and the luster will cause light. All oils are the most light and clear, so all diseases are not taboo." Obviously, our ancestors regarded tea oil as a good product for prolonging life and nourishing skin and beautifying.
2.1 Improve blood circulation and lower blood lipids
In a study of modern diet, the American Heart Association found that in southern China, especially Bama, Guangxi, residents of Wuyuan, Jiangxi had the lowest mortality rate of cardiovascular disease, and were historically the hometown of longevity. Finland and the United States were the highest. The only significant difference is that the types of fats their residents consumed are different. Modern medicine proves that tea oil rich in monounsaturated fatty acids is in preventing and treating cardiovascular sclerosis diseases, regulating a variety of cholesterol and blood lipids, reducing the rate of platelet aggregation, reducing the chance of tumors, reducing the risk of thrombosis and atherosclerotic plaque formation, regulating human functions, etc. It has obvious effects. The effect of tea oil on atherosclerosis (AS) formation, lipid metabolism, thrombin B, (TXB2) and lipid peroxide (LPO) was reported. The results showed that tea oil has a significant effect on delaying AS formation. The mechanism may be that after the MUFA rich in tea oil is included in the tissue, it takes effect by reducing blood lipids and liver lipids, increasing the ratio of HDL-C/TC, inhibiting TXB2 release, increasing the activity of the body's antioxidant enzymes SOD and GSH-Px, and reducing plasma and liver LPO generation. In the 1980s, some reports pointed out that [8-10] that monounsaturated fatty acids (mainly oleic acid) have the effect of reducing serum TC and TG, and their effect is second to linoleic acid for normal people; for patients with hyperlipidemia, oleic acid and linoleic acid have the same effect. Deng Xiaolian et al. [11] study showed that tea oil can reduce the total serum cholesterol (TC) in rats and significantly reduce the content of serum triglycerides (TG) and no significant effect on the weight of rats. Wang Ping et al. [12] reported the effect of tea oil on the blood lipid and platelet functions of rabbits and rats. The results showed that the serum cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) levels in the tea oil group were significantly lower than those in the coconut oil group, and the ratio of high-density lipoprotein cholesterol (HDL-C)/TC was significantly higher than that of other
Two groups (safflower oil and coconut oil group).
Camellia oil, also known as tea seed oil, tea tree oil, tea oil. It is obtained from the seeds of camellia oleifera abel tree. It is one of the oldest woody edible vegetable oils in my country. China is the country with the widest distribution of camellia plants in the world and is the largest oil tea production base in the world. It is mainly concentrated in Zhejiang, Jiangxi, Hunan and Guangxi provinces, with the largest number of Hunan. In addition, only Southeast Asia, Japan and other countries have a very small amount of distribution [1]. The main types of oil tea cultivated in my country are the following types, ordinary oil tea, accounting for about 98% of the total area of oil tea, followed by Zhejiang safflower oil tea distributed in Zhejiang Province, Nanshan tea in Guangdong Province, and safflower oil tea in Tengchong, Yunnan Province. Camellia oil refined from camellia seeds is light yellow in color, clear and transparent, and has a fragrant smell. It is a good edible oil. Due to its excellent quality and unique flavor, it has been widely popular in China for thousands of years. In foreign countries, in recent years, after analysis, it was found that the fatty acid components of tea oil are particularly similar to those of olive oil, the first choice of developed countries in Europe and the United States. The content of oleic acid and linoleic acid is more than 80%. Therefore, tea oil is increasingly valued and considered to be an oriental oil with important commercial value. Therefore, strengthening research on the nutritional composition of camellia oil and its health care effects is of great significance to the development of my country's edible health oil resources.
1. The composition and biochemical characteristics of camellia oil
1.1 Physical and chemical properties
Below is a comparison of the physical and chemical properties of camellia oil and olive oil
Relative density Refractive index Freezing point FA Freezing point Iodine value Saponification value Unsaponified
Type (25/4℃ ) (2O℃ ) (℃) (℃) (I2g/lOOg oil) (mgKOH/g oil) (%)
Camellia oil 0.910—0.192 1.467—1.469 -10—-5 20—22 83—89 193—196 Less than 1.0
Olive oil 0.918—0.919 1.464—1.473 -3—7 17—26 75—88 185—196 Less than 1.4
The physical and chemical properties of camellia oil are very similar to those of olive oil (see Table 1), except that olive oil has a unique yellow-green color and special flavor. Compared with olive oil, camellia oil has very little unsaponified content and is relatively easy to absorb and digest. In addition, camellia oil also contains biologically active substances not found in olive oil, such as camellia, camellia saponins, tea polyphenols, etc., among which camellia has a cardiac effect, camellia saponins have a thrombolysis effect, while tea polyphenols have a variety of effects such as lowering cholesterol and chemically preventing tumors.
1.2 Fatty acid composition
By analyzing the fatty acid composition of camellia oil and several edible oils, it can be found (see Table 2). It is very similar to the fatty acid composition of olive oil. It is mainly composed of unsaturated fatty acids such as oleic acid and linoleic acid, with a total content of about 90%. The saturated fatty acid content is generally around 10%, mainly composed of palmitic acid (7% to 9%) and stearic acid (1% to 3%). Compared with other edible oils, the monounsaturated fatty acids - oleic acid content of camellia oil and olive oil is the highest among all vegetable oils, and the content of other saturated fatty acids and polyunsaturated fatty acids is quite small. We know that higher saturated fatty acids in edible oils can easily cause hyperlipidemia and cardiovascular diseases, while the inconsistent ratio of omega-3 and omega-6 in polyunsaturated fatty acids will cause various diseases and sub-health in the human body [3]. From this point of view, camellia oil and olive oil have their unique ingredient advantages and are irreplaceable by other edible oils.
Below is a comparison of the fatty acid composition of several edible oils
Item Ingredients (%) Camellia oil Olive oil Peanut oil Rapeseed oil
Unsaturated fatty acids Oleic acid 78.3-83.3 70-85 41.2 15.8
Unsaturated fatty acid Linoleic acid 7.4 7 37.6 14.6
Unsaturated fatty acid Linolenic acid 0.4 0-0.1 —— 9.2
Saturated fatty acids Myristic acid 0.3 0.5 ———
Saturated fatty acids Palmitate 8.5 10 11.4 2.3
Saturated fatty acid Stearic acid 0.8 1-3 3 ——
Saturated fatty acids Arachidonic acid 0.6 0-1 0.6 ——
2. The health care effect of camellia oil
Many ancient medical books also recorded the dual functions of tea oil and medical treatment. Li Shizhen's "Compendium of Materia Medica": "Tea seeds are bitter, cold, fragrant and poisonous, mainly treat asthma, cough, and remove dirt..."; "Compendium of Agricultural Affairs" has records that tea oil can cure hemorrhoids and reduce dampness and heat; "Compendium of Materia Medica" says that tea oil can moisten the intestines, clear the stomach, detoxify and kill bacteria; "Nongxiju Dietary Recipe" contains "tea oil moistens dryness, clears heat, and savors the wind and promotes the leader"; "Suxiju Dietary Recipe" praises tea oil, "tea oil is suitable for daily use, steamed and eaten, and the luster will cause light. All oils are the most light and clear, so all diseases are not taboo." Obviously, our ancestors regarded tea oil as a good product for prolonging life and nourishing skin and beautifying.
2.1 Improve blood circulation and lower blood lipids
In a study of modern diet, the American Heart Association found that in southern China, especially Bama, Guangxi, residents of Wuyuan, Jiangxi had the lowest mortality rate of cardiovascular disease, and were historically the hometown of longevity. Finland and the United States were the highest. The only significant difference is that the types of fats their residents consumed are different. Modern medicine proves that tea oil rich in monounsaturated fatty acids is in preventing and treating cardiovascular sclerosis diseases, regulating a variety of cholesterol and blood lipids, reducing the rate of platelet aggregation, reducing the chance of tumors, reducing the risk of thrombosis and atherosclerotic plaque formation, regulating human functions, etc. It has obvious effects. The effect of tea oil on atherosclerosis (AS) formation, lipid metabolism, thrombin B, (TXB2) and lipid peroxide (LPO) was reported. The results showed that tea oil has a significant effect on delaying AS formation. The mechanism may be that after the MUFA rich in tea oil is included in the tissue, it takes effect by reducing blood lipids and liver lipids, increasing the ratio of HDL-C/TC, inhibiting TXB2 release, increasing the activity of the body's antioxidant enzymes SOD and GSH-Px, and reducing plasma and liver LPO generation. In the 1980s, some reports pointed out that [8-10] that monounsaturated fatty acids (mainly oleic acid) have the effect of reducing serum TC and TG, and their effect is second to linoleic acid for normal people; for patients with hyperlipidemia, oleic acid and linoleic acid have the same effect. Deng Xiaolian et al. [11] study showed that tea oil can reduce the total serum cholesterol (TC) in rats and significantly reduce the content of serum triglycerides (TG) and no significant effect on the weight of rats. Wang Ping et al. [12] reported the effect of tea oil on the blood lipid and platelet functions of rabbits and rats. The results showed that the serum cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) levels in the tea oil group were significantly lower than those in the coconut oil group, and the ratio of high-density lipoprotein cholesterol (HDL-C)/TC was significantly higher than that of other
Two groups (safflower oil and coconut oil group).
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